Recipe - Oatmeal Nut Cookies

One half cup WATER
8 EGGS SHELL
2 One half pound CEREAL ROLLED OAT
2 pound FLOUR GEN PURPOSE 10LB
1 pound NUTS MIX SHELL #10
1 One half pound SUGAR; GRANULATED 10 LB
2 pound SUGAR; BROWN, 2 LB
2 pound SHORTENING; 3LB
3 tablespoon BAKING POWDER
2 One fourth teaspoon BAKING SODA
2 tablespoon IMITATION VANILLA
4 teaspoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SIFT TOGETHER FLOUR, SALT, BAKING SODA, AND BAKING POWDER; SET ASIDE
FOR USE IN STEP 2.

2. PLACE EGGS, WATER, VANILLA, SHORTENING, AND SUGARS IN MIXER BOWL. BEAT
AT LOW SPEED 1 TO 2 MINUTES OR UNTIL WELL BLENDED. ADD DRY INGREDIENTS; MIX
AT LOW SPEED 2 TO 3 MINUTES OR UNTIL SMOOTH.

3. ADD ROLLED OATS AND UNSALTED NUTS; MIX ONLY UNTIL BLENDED.

4. DROP ABOUT 1 TBSP (1 OZ) DOUGH IN ROWS, 5 BY 7, ON LIGHTLY GREASED
PANS.

5. BAKE 10 TO 12 MINUTES OR UNTIL LIGHTLY BROWNED.

6. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

Recipe Number: H02306

SERVING SIZE: 2 EA

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.